I think it's safe to say that just about everyone loves Mexican food. Anyone can put together burritos, tacos, make guacamole, or season some beans. Maybe it's just me, but I could never seem to make that red-hued rice that wasn't dry or bland. After many attempts, I've finally done it!

In a saucepan, over medium-high heat, add the olive oil and rice. Stir to coat rice and cook until the rice starts to puff and turn golden (do not brown). Add onions and cumin, season with salt to taste, and cook until the onions begin to soften. Add tomato sauce and broth.

Bring to a boil, then reduce heat to low and cover. Cook 20 minutes, or until rice is tender. Fluff with a fork and serve.

This rice is so creamy and full of flavor. We topped ours last night with seasoned black beans and shredded cheese for a quick, filling meal. We had to decorate our tree so I needed to make something quick and easy! Now the tree is up and our bellies are satisfied.

Marlo

Originally from North Carolina, I've been in Atlanta for 4 years with my wonderful British husband. We are the proud parents of one fur baby, our Chocolate Lab, Sugar.

What can I say? I am in love with food. I love to eat, cook, bake, and most importantly SHARE food. There is no greater joy than sharing a wonderful meal around a dinner table with family and friends.

Lately I have found myself wanting to “clean up" my favorite foods and turn them into healthy (but still delicious) meals. I lost my Mom to a malignant brain tumor in September 2010. That experience made me begin to question what I put into my body. I am still madly in love with food, but I'm also madly in love with living.

As Hippocrates so aptly said, “Let food be thy medicine and medicine be thy food." Here's to a happy future full of health and fantastic meals!